Tag: #best odisha food

Chhena jhili (Odia: ଛେନାଝିଲି ) is a popular dessert from Odisha, India’s cuisine. Nimapada, in the Puri district, is where it was born. It’s made with sugar syrup and fried cheese. Aarta Sahoo of Nimapara’s Shyam Sundarpur Village was the one who first began making this sweet.

Ingredients :

1. Fresh Chhena/ Cottage Cheese- 400gm
2. Sugar-2 tsp
3. Wheat Flour-2 tsp
4. Elaichi/ Cardamom Powder- 1/2 tsp
5. Pure Ghee/ Oil-500ml
6. Rawa/ Semolina-1 tsp
7. Pinch Of Salt

Made for Sugar Syrup

1. Water
2. Sugar

Preparation Procedure :

• Take a bowl and put everything in it. Chhena, wheat flour, semolina, sugar, elaichi powder (cardamoms powder), and a bit of salt are mixed to make a soft dough.
• Preparation for Nimapada Chhena Jhili
• To create a smooth texture, knead the dough on a flat surface with your palm. Kneading is a crucial step in this recipe that takes about 15-20 minutes.
• In the palm of your hand, rub a small amount of oil. Flatten little balls of dough into thick patties. If you notice any breaking or cracking at that point, I recommend kneading further.
• Now place these cheese balls in a different bowl and cover with a lid for a while.
• All you need to make Sugar Syrup is some water and sugar. To make the sugar syrup, combine the same amount of water and sugar. Stir it all together and cook it for 10 minutes to form a thick syrup, then add some cardamom powder.
• Deep-fried the balls in a separate hot wok filled with Ghee or Oil (Ghee is preferred) until they turn a lovely and rich dark brown color.
• Remove it from the oven once it’s done and immediately place it in the hot sugar syrup.
• Allow it to soak for 4-5 hours after stirring it again.
• Dry fruits and elaichi can be used to decorate it.

Santula is a vegetable dish from Odisha, India’s easternmost state. It can be fried or boiled (bhaja santula) (sijha santula). Potatoes, brinjal, papaya, and tomato are among the ingredients, which are boiled together before being fried in oil with sliced onion, panch phoran, and green chilies.

Benefits :
The dish is said to be easy to digest and helpful for persons with stomach problems because it is not hot. Nothing could be better than Santula for someone who is prescribed fresh green veggies and no seasonings or oil.

This is one of famous prasad of Lord Jagannath chhapan bhog, in odisha puri temple, its taste was heavenly, it’s very crisp, not too sweet, and u can even store it.

INIGREDIENTS:

PURPOSE FLOUR, BUTTER, SALT, SUGAR, WATER, GREEN CARDAMOM POWDER, RICE FLOUR,OIL(FOR FRYING)

PROCEDURE:

1.  Mix thoroughly with flour, 4 tablespoons of ghee, salt in a cup for cooking. Add cold water to make the smooth but stiff dough. Cover the dough and let it sit for at least 15 to 20 minutes.
2. To make a smooth paste, mix 3 tablespoons of ghee and rice flour. Put it aside.
3.  Meanwhile, add sugar and water to a pan and prepare the syrup. Cook until it reaches a boil and it is still sticky. We need 1 string stability. Add the cardamom powder. Add a slice of lemon to this syrup, avoiding the crystallization of sugar. Turn off heat. Cover the syrup to keep it warm.
4. Divide the flour into equal portions. Take a ball and round it with a ball. Stick to all the balls. Do not roll too thin.
5. Make the dough about 1mm thick, roll the vine into a rented or square bun.
6. Paste the above paste on the bun evenly.
7.  Now take the roti the vine in the roll
8. Cut the log into 1 inch pieces and prepare it for 4 to 5 inches long pheni or khaja
9. Heat oil in a pan and 2 to 3 pheni or khaja fry at a time.
10. Bring to a simmer very low. In this process,pheni or khaja will also recover from the side.
11.  Put aside from oil. Now pour the food into the syrup and place it on a colander.
12.  For soft pheni you can soak the syrup.
13.  Store the khaja in an airtight container by cooling.

Dosa is thin pancake. It’s also called dosai. Which is also derived from south india. But currently its popular in all over india. Dosa is a balance diet.it is a fat less food. Its main ingredients rice and black gram, this is a great achievement of protein84% carbohydrate and 16% protein is available in plain dosa without oil. Vitamin B and C also available Se in it.

PREPARITION PROCEDURE:

 A mixture of rice and black gram soaked in water is prepared with finely grinding to make a solution. Some also add handful of soaked fenugreek seeds. The rice ratio in dal is usually 3:1 or 4:1. Batters are left overnight for fermentation, before they are mixed with water to achieve desired consistency. After this batter is lubricated with oil or ghee (butter) and put on the hot pan. Make pancakes by mixing a bowl or a ladle. It can be thick, thin, or crisp like pancakes. One dosa is served when it is turned half round or rolled like a wrapper. It is generally presented with chutney and sambar. The mixture of black gram and rice can be replaced with highly refined wheat flour or semolina.

SERVING PROCEDURE:

Dosa can be filled with vegetables and sauces to make quick food. They are usually served with a vegetarian side dish that varies according to regional and individual preferences. Common side items are:

* Chutney– (Examples include coconut chutney (coconut, lentil), a semi – solid paste made from green pepper and mint or coriander.)

* Sambar (There is a lentil based vegetable, cooked with broth of pigeon pea and tamarind.)

*A variety of chutney is served with dosa.

TYPES OF DOSA:

The most popular [quotation desired] version of the masala dosa is filled with potato masala filling. The Mysore spice is the spiced version of it. The plain (plain) is without filling; Paper dosa is a slim and crisp version. The dosa is made from semolina. New recipes have been developed which use fusion, such as sugar dosa, cheese dosa, cheese dosa and many more. Although dosa generally refers to the version made from rice and dal, many other versions are present.